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Aug 15, 2012 ^ rated it really liked it · review of another edition
Recommends it for: Cooks old & new, especially those setting up home for the first time.
That cookery books date is an oft overlooked truism. Good pork is unobtainable unless one rears the pig oneself. I’ve lost count of how many times I’ve read (not in this book) to ‘fry bacon until crisp’ Fried crispness of supermarket bacon or lardons is unachievable using supermarket bacon or lardons, which have been pumped full of a polyphosphate solution. It gets no better when trying to brown skirt steak bought from the butcher, for a stew. I never cease to be amazed at just how much water co ...more
Entertaining and amusing, with some really interesting information about how cooking actually works. I read through from start to finish, and there was some repetitive information - but perfect if you were using as a reference to look up specific items. Not at all dry and boring, but entertaining and informative.